Spinach and Parmesan Cannelloni

Pasta tubes generously stuffed with a creamy spinach mixture, topped with a silky nutmeg-infused béchamel. The parmesan crust should be golden and crisp, revealing a melting center.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 692
• Protein: 30 g
• Carbs: 55 g
• Fat: 39 g

Ingredients

• 12 piece Cannelloni ( dry )
• 800 g Spinach ( fresh, stemmed )
• 100 g Parmesan cheese ( grated )
• 500 ml Whole milk ( cold )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Ricotta Cheese

Instructions

1. Preparing the spinach

   Chop the onion and garlic. In a pan with olive oil, sweat the onion without browning. Add the spinach and wilt over high heat. Once cooked, press them firmly in a colander to squeeze out all the water.

2. Making the filling

   Coarsely chop the drained spinach. Mix with half the parmesan and the ricotta. Season with salt, pepper, and a pinch of nutmeg. The filling should be dense and consistent.

3. Making the béchamel

   In a saucepan, melt the butter. Pour in the flour all at once and whisk until foamy. Gradually pour in the cold milk while whisking. Cook over medium heat until the sauce coats the back of a spoon.

4. Assembly

   Fill the cannelloni using a piping bag or a small spoon. In an ovenproof dish, pour a little béchamel on the bottom. Arrange the cannelloni, then cover with the remaining béchamel and parmesan.

5. Baking

   Bake at 200°C. Cook until the top is well browned and the sauce bubbles on the sides. A knife blade should slide into the pasta without resistance.

Chef's tips

• Squeeze the spinach as if your life depended on it: too much water will ruin the texture.
• If the béchamel is too thick, thin it with a splash of milk before topping.
• Do not pre-cook the dry cannelloni, the sauce will cook them in the oven.

Storage

Keeps for 2 days in the refrigerator. Reheat at 150°C covered with foil to prevent the top from burning.